Salad recipes

Sugar snap peas are sweet with a lovely crispiness. We think they are probably the best vegetable now commonly available. In this recipe they are combined with wax beans and radishes along with a light lime dressing that highlights the clean crisp and sweet flavors. A perfect side dish to boost the veggie intake in any meal.

This refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

Quinoa is a kind of seeds that contains lots of protein, this healthy seed is versatile to prepare, such as this salad. It's delicious and packed with goodness. A great side dish or a whole some meatless main course.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.